Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts

Gluten-Free   /   Paleo   /   Vegan

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.com

Two acorn squashes from my CSA have been sitting on my counter for several weeks now. At first I had planned to baked and stuff them, but our roasted almond butternut squash sauce gave me the idea for squash hummus. I had never made hummus without chickpeas before and the result was delicious. Creamy and a bit sweet, this squash hummus goes well with everything.

 

When I was living in Portland, my friend and I often went for Ethiopian food. I haven’t had it yet in Boston, but I had a craving for gluten free injera and thought it would pair well with the squash hummus. For added Ethiopian flavor and crunch, I made roasted chickpeas with berbere spice, a classic Ethiopian spice mix, and ginger roasted brussels sprouts; a seasonal take on the vegan feast served in Ethiopian restaurants.

 

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.com WHY IT’S HEALTHY// This squash hummus is vegan, gluten free and paleo. Squash is full of fiber, potassium, B vitamins and folate. It’s orange hue indicates high levels of beta-carotene, which your body converts to vitamin A. Tahini contains fiber, protein and some calcium. It also contains the unsaturated fat omega-3 fatty acid, which lowers cholesterol and fights inflammation. Tahini is also great for your immune system; it contains zinc, iron, copper and selenium. The ginger in the ginger brussels sprouts is great for digestion, is high in antioxidants and has anti-inflammatory properties. //[Continue Reading]

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Pumpkin Spice Donut Holes + Pecan Crunch

Gluten-Free   /   Paleo   /   Vegetarian

Gluten Free Pumpkin Donuts with Pecan Crunch | ourfourforks.com

A pumpkin spice post is predictable, but also obligatory. The other night, inspired by the weather (and Pinterest), I set out to make some paleo, gluten free pumpkin donuts. I attempted to fry them in coconut oil and while the flavor and texture were spot on, the frying part didn’t work out so well (burned outside, gooey inside). Since I don’t have a donut pan, I was hesitant to try baked donuts until I remembered donut holes.

 

These gluten free pumpkin donuts taste like real, old-fashioned “apple cider style” donuts. They are baked, but lightly coated in coconut oil first to get that classic donut flavor (without being quite so heavy). They are also sweetened only with dates, but you’d never know.

 

The glaze and pecan crunch are completely optional. For a nut-free version, simply make the gluten free pumpkin donuts, lightly coat in coconut oil again after baking and roll in cinnamon sugar. If you have a donut pan, I assume you could shape the dough into the molds and bake. Let me know if you try this out!

 

Gluten Free Pumpkin Donuts with Pecan Crunch | ourfourforks.com [Continue Reading]

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Vegan Gluten Free “Fried” Pickles

Gluten-Free   /   Vegan
Vegan Gluten Free "Fried" Pickles | ourfourforks.com
Josh’s mom, Jackie, makes the best pickles I’ve ever tried. At the end of every summer, friends and family drop off their garden cucumbers and Jackie pickles them. Last weekend Josh and I met up with Jackie and received our batch: four huge jars of pickles, each with varying degrees of heat (from peppers) and spices.

 

Though Josh and I have been known to eat through several jars in several hours, we showed enough restraint this year to be able to makes these vegan gluten free “fried” pickles, as per Jackie’s request.

 

These “fried” pickles are my healthy take on the classic appetizer. This version uses only vegan and gluten free ingredients and calls for baking rather than frying: all the flavor with a lot less refined flour and fat.

 

Vegan Gluten Free "Fried" Pickles | ourfourforks.com [Continue Reading]

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Roasted Almond Butternut Squash Sauce + Potato Spaghetti

Gluten-Free   /   Paleo   /   Vegan

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

As soon as the weather turns, I quickly abandon summer salads and turn to fall foods: butternut squash, roasted root vegetables, sweet potato, kale and almond salad, cornbread. For breakfast, I’ve been craving pumpkin granola and for dinner this: roasted almond butternut squash sauce.

 

My plan for this meal was elaborate. We have over 5 lbs of new potatoes sitting in our fridge from our CSA and I wanted to make this gluten free potato gnocchi to pair with the sauce. I took a trip out to Cambridge to visit H-Mart, an amazing Asian market, to pick up some sweet rice flour, then spent hours in the kitchen baking the potatoes, rolling out the dough, shaping the gnocchi. It looked good and I had high hopes. But when I boiled them, they turned to mush: inedible.

 

The piece of this plan that did work out, thankfully, was this roasted almond butternut squash sauce. Roasted squash, almond butter, coconut milk, onions and sage are blended together to make this smooth and rich sauce that is deliciously creamy and vegan. This sauce is perfect for gnocchi (if you have a gluten free recipe that works, let me know) or a pasta (or pasta-like alternative) of your choice including spaghetti squash or this gluten free potato spaghetti. Topped with fried sage and roasted almonds, this is fall comfort food at its best.

 

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

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Chestnut Flour Crepes with Fresh Figs + Goat Cheese

Gluten-Free   /   Paleo

Chestnut Flour Crepes with Fresh Figs + Goat Cheese | ourfourforks.com

I came back from Corsica a couple of weeks ago with a new obsession: fresh figs. Fig trees are everywhere there and my sister and I took full advantage, stopping to pick them whenever possible.

 

Corsica, aside from its cheese and charcuterie, is known for its chestnut flour, a finely ground, slightly sweet, gluten-free flour made from chestnuts. Crepes (though not popular in Corsica) are ubiquitous in Paris, so I decided to combine these two influences here.

 

Chestnut flour crepes with goat cheese and fresh figs will become a staple dish around here. I have never made crepes before – and I was surprised at how easy and versatile they are. Be sure to read the notes at the end of the recipe for some crepe making tips.

 

Chestnut Flour Crepes with Fresh Figs + Goat Cheese | ourfourforks.com [Continue Reading]

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